Steps

• Peel the pumpkin, I usually use a potato peeler. Cut it into slices, not too thin.

  

• Now cut the pumpkin into cubes, put some oil in a large pan, add the pumpkin and cook with the lid on for about twenty minutes.

  

• Continue cooking until the pumpkin is very soft. Adjust the salt and let it dry without the lid if it is too watery.

  

• Use an immersion blender to puree the pumpkin.

  

• In a small pot, place the butter and flour and cook until well combined to make the roux.

  

• Pour in the milk, stir, and adjust the salt. At this point, add the pumpkin puree and mix well.

  

• When you’ve achieved a smooth cream, it will be ready. It will take a few minutes. If you want a slightly more liquid béchamel, add a little milk. To make it even more homogeneous, you can use the immersion blender again.

  

• Start assembling the lasagna by placing a thin layer of pumpkin béchamel at the bottom of the baking dish, then a layer of lasagna. I used a rectangular baking dish with dimensions of 12.2 x 9 inches.

  

• Add a layer of pumpkin béchamel, then the smoked salmon in pieces, the mozzarella diced, and finally the grated Parmesan cheese.

  

• Continue like this, adding a new layer of lasagna, pumpkin béchamel, salmon, mozzarella, Parmesan. Make 4 layers of lasagna and finish with the pumpkin béchamel and a sprinkle of Parmesan.

  

• Bake at 350°F for about 45 minutes.